scholarly journals Modification of functional quality of beer by using microencapsulated green tea (Camellia sinensis L.) and Ganoderma mushroom (Ganoderma lucidum L.) bioactive compounds

2017 ◽  
Vol 23 (4) ◽  
pp. 457-471 ◽  
Author(s):  
Ana Belscak-Cvitanovic ◽  
Viktor Nedovic ◽  
Ana Salevic ◽  
Sasa Despotovic ◽  
Drazenka Komes ◽  
...  
Keyword(s):  
Green Tea ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Implementation Strategies ◽  
Food Products ◽  
Morphological Properties ◽  
Functional Quality ◽  
Tea Extract ◽  
Beer Production ◽  
Spray Dried

Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 ?m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.

scholarly journals Bioactive Labels for Fresh Fruits and Vegetables

2013 ◽  
Vol 70 (2) ◽  
pp. 75 ◽  
Author(s):  
Liana Nasui ◽  
Dan Vodnar ◽  
Carmen Socaciu
Keyword(s):  
Green Tea ◽  
Bioactive Compounds ◽  
Pesticide Residues ◽  
Fruits And Vegetables ◽  
Glacial Acetic Acid ◽  
The Other ◽  
Microbial Load ◽  
Influence Of Water ◽  
Tea Extract

Pesticide residues and microbial load on the surface of fresh fruits and vegetables becomes a major concern due to the safety and quality of these products for consumer.In order to minimize these risk factors (pesticide residues and microbial load), were achieved labels for fruits and vegetables that are consumed with shell which disintegrates under the influence of water jet and thus reduce the amount of these contaminants. Were elaborated labels based on polymer (chitosan) at a concentration of 2%, which incorporate bioactive compounds from green tea with potential decontaminant of the peel of this products. Green tea extract was obtained by infusing 1 g of dried green tea in 100 ml water at 80° C for 10 minutes. The extract was filtered and then mixed with 2 g chitosan acidified with 0.7% glacial acetic acid and dilute to the mark with distilled water. Were identified bioactive compounds from green tea, using UV-VIS and HPLC. Then were elaborated the labels. These tags were used on pepper, tomato, apple and  nectarine. Were quantified the microbial load and the pesticide residues on their surface unwashed, washed only with water and were monitored the influence of labels on these factors. Identified pesticides were mefenoxan and thiamethoxam, which were quantified by HPLC. In what it concerns the influence, were founded the absence of germs at pepper and a significant decrease at the other. In terms of  the potential of reducing pesticide, the experimental results have indicated that the label can prove its effectiveness.

scholarly journals Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 362 ◽  
Author(s):  
Xiao-Yu Xu ◽  
Jin-Ming Meng ◽  
Qian-Qian Mao ◽  
Ao Shang ◽  
Bang-Yan Li ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Bioactive Compounds ◽  
Ph Value ◽  
Enzymatic Reaction ◽  
Green Tea Extract ◽  
Ultrasound Treatment ◽  
Ultrasonic Power ◽  
Ultrasonic Time ◽  
Tea Extract

The present study investigated the effects of tannase and ultrasound treatment on the bioactive compounds and antioxidant activity of green tea extract. The single-factor experiments and the response surface methodology were conducted to study the effects of parameters on antioxidant activity of green tea extract. The highest antioxidant activity was found under the optimal condition with the buffer solution pH value of 4.62, ultrasonic temperature of 44.12 °C, ultrasonic time of 12.17 min, tannase concentration of 1 mg/mL, and ultrasonic power of 360 W. Furthermore, phenolic profiles of the extracts were identified and quantified by high-performance liquid chromatography. Overall, it was found that tannase led to an increase in gallic acid and a decrease in epigallocatechin gallate, and ultrasounds could also enhance the efficiency of enzymatic reaction.

scholarly journals Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 279
Author(s):  
Monalisha Pattnaik ◽  
Pooja Pandey ◽  
Gregory J. O. Martin ◽  
Hari Niwas Mishra ◽  
Muthupandian Ashokkumar
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Fruits And Vegetables ◽  
Subcritical Water ◽  
Food Products ◽  
Organic Wastes ◽  
Subcritical Water Extraction ◽  
Assisted Extraction ◽  
Ultrasonic Assisted ◽  
By Products

The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals.

Microencapsulation of green tea extract (Camellia sinensis var assamica) to increase the bioaccessibility of bioactive compounds and gastroprotective effects

2021 ◽  
pp. 101190
Author(s):  
Francisca Mayla Rodrigues Silva ◽  
Larissa Morais Ribeiro da Silva ◽  
Antoniella Souza Gomes Duarte ◽  
Carlos Eduardo da Silva Monteiro ◽  
Adriana Rolim Campos ◽  
...  
Keyword(s):  
Green Tea ◽  
Bioactive Compounds ◽  
Camellia Sinensis ◽  
Green Tea Extract ◽  
Tea Extract

scholarly journals Encapsulation of bioactive compounds derived from fruit processing by-products

2018 ◽  
Vol 63 (2) ◽  
pp. 113-137
Author(s):  
Ana Salevic ◽  
Ana Kalusevic ◽  
Steva Levic ◽  
Viktor Nedovic
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Healthy Lifestyle ◽  
Critical Factor ◽  
Food Products ◽  
Point Of View ◽  
Economic Point ◽  
Main Challenge ◽  
Fruit Processing ◽  
By Products

An increased environmental awareness has led to new trends in food industry, which are reflected in intensive studies on exploitation of fruit processing byproducts. Additionally, consumers? tendency to a healthy lifestyle has initiated the development of diverse functional food products. High amounts of by-products, such as peels, seeds, and stones, are discarded during fruit processing. It represents a problem both from the environmental and the economic point of view. On the other hand, the resulting residues are potential sources of numerous bioactive compounds. Therefore, fruit processing by-products such as substrates for the extraction of phenolic compounds, natural pigments, dietary fibers, protein isolates and oils attract great interest. These extracts have a great potential for the development of dietary supplements and new functional food products with beneficial health effects. However, bioactive compounds are susceptible to degradation, which represents a critical factor for their successful incorporation into food products. In this regard, the main challenge is to ensure the stability of bioactive compounds during processing, storage and in the gastrointestinal tract, i.e. to preserve their bioactivity and bioavailability. This challenge could be accomplished by the use of encapsulation. Namely, the formation of a physical barrier between an active compound and its surrounding is an effective way of protection. The present paper indicates the potential of by-products originating from the processing of apples, grapes, plums, raspberries and sour cherries as sources of bioactive compounds. It also points out the benefits that could be achieved by the encapsulation of bioactive compounds extracted from fruit processing by-products in order to develop new functional food products.

scholarly journals Botanical, Chemical and Pharmacological Properties of Artocarpus lakoocha (Monkey Fruit): A Review

2020 ◽  
Author(s):  
Arun Kumar Gupta ◽  
Urbi Pathak ◽  
Manisha Medhi ◽  
Andrea Mastinu ◽  
Mukesh S. Sikarwar ◽  
...  
Keyword(s):  
Chronic Diseases ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Large Family ◽  
Food Products ◽  
Pharmacological Properties ◽  
Bioactive Components ◽  
Inhibitory Factors

Artocarpus are members of the Moraceae family who are believed to be a large family comprises of nearly 60 genera and about 1400 species. The most important genus of the Moraceae family is Ficus, Morus and Artocarpus. The extract and bioactive compounds from bark, leaves, seeds and pericarp of monkey fruit have shown to possess exceptional phytochemical, nutritional and valuable pharmacological properties. This fruit is capable of offering numerous inhibitory factors such as antibacterial, antitubercular, antiviral, antifungal, antiplatelet, antiarthritic, tyrosinase inhibitory and cytotoxicity. This review devotes the complete overview of pharmacological and bioactive components exclusively found in the monkey fruit and its parts. However, fruit exhibits appreciable properties, but they are still unknown as well as underutilized. The remarkable properties of plants and the modern approaches are needed for the treatment of chronic diseases, the development of drugs and functional food products, or for the improvement of properties existed ones. 

scholarly journals Development of functional food products in relation to obesity

2012 ◽  
Vol 2 (6) ◽  
pp. 188 ◽  
Author(s):  
Monika Choudhary ◽  
Kiran Grover
Keyword(s):  
Weight Loss ◽  
Green Tea ◽  
Functional Food ◽  
Large Scale ◽  
Social Impact ◽  
Eating Habits ◽  
Food Product ◽  
Promote Weight Loss ◽  
Global Increase ◽  
Tea Extract

The development of new eating habits, as well as actual trends in production and consumption, has a health, environmental and social impact. The entire world is fighting diseases characteristic of the modern age such as obesity, osteoporosis, cancer, diabetes, allergies, and dental problems. With a global increase in the prevalence of obesity, both nutrition and exercise play key roles in its prevention and treatment. Natural product (nutraceutical) interventions are currently being investigated on a large-scale basis as potential treatments for obesity and weight management. With advancing nutritional sciences, several nutrients such as; low-glycemic-index carbohydrates, 5-hydroxytryptophan, green tea extract, and chromium have been shown to promote weight loss. The first two nutrients decrease appetite, green tea increases the 24 hr energy expenditure, and chromium promotes the composition of the weight lost to be fat rather than lean tissue. These have been assembled, in efficacious doses, into a new functional food product and described in this review. Each component has already been shown to promote weight loss independently in clinical trials.Key words: obesity, weight loss, functional foods

scholarly journals Bioactive Labels for Fresh Fruits and Vegetables

2014 ◽  
Vol 70 (2) ◽  
pp. 74
Author(s):  
Nasui Liana ◽  
Dan Vodnar ◽  
Socaciu Carmen
Keyword(s):  
Green Tea ◽  
Bioactive Compounds ◽  
Pesticide Residues ◽  
Fruits And Vegetables ◽  
Glacial Acetic Acid ◽  
The Other ◽  
Microbial Load ◽  
Influence Of Water ◽  
Tea Extract

Pesticide residues and microbial load on the surface of fresh fruits and vegetables becomes a major concern due to the safety and quality of these products for consumer.In order to minimize these risk factors (pesticide residues and microbial load), were achieved labels for fruits and vegetables that are consumed with shell which disintegrates under the influence of water jet and thus reduce the amount of these contaminants. Were elaborated labels based on polymer (chitosan) at a concentration of 2%, which incorporate bioactive compounds from green tea with potential decontaminant of the peel of this products. Green tea extract was obtained by infusing 1 g of dried green tea in 100 ml water at 80° C for 10 minutes. The extract was filtered and then mixed with 2 g chitosan acidified with 0.7% glacial acetic acid and dilute to the mark with distilled water. Were identified bioactive compounds from green tea, using UV-VIS and HPLC. Then were elaborated the labels. These tags were used on pepper, tomato, apple and  nectarine. Were quantified the microbial load and the pesticide residues on their surface unwashed, washed only with water and were monitored the influence of labels on these factors. Identified pesticides were mefenoxan and thiamethoxam, which were quantified by HPLC. In what it concerns the influence, were founded the absence of germs at pepper and a significant decrease at the other. In terms of  the potential of reducing pesticide, the experimental results have indicated that the label can prove its effectiveness.  

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